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8 oz. Phillips Crab Meat
8 eggs
¼ cup milk
4 Tbsp. butter
4 large button mushrooms, sliced
1 Tbsp. lemon juice
½ oz. scallion, thinly sliced
¼ cup blue cheese crumbles
¼ cup sharp Cheddar cheese, finely shredded
salt and white pepper to taste

Cooking Instructions
  • In medium mixing bowl, beat eggs with milk until blended but not frothy.
  • In sauté pan or omelet pan, melt butter over medium high heat.
  • Sauté mushrooms until soft and juices are released and reabsorbed. Stir in lemon juice and scallion. Reserve.
  • For each omelet, add a fourth of the egg mixture to your pan and, using the back of a fork, gently stir eggs around while gently shaking the pan back and forth with the other hand.
  • This will help fluff and cook the eggs and minimize the risk of them sticking to the bottom of the pan.
  • When eggs begin to set, add cheeses, mushrooms and crab meat evenly over the egg mixture.
  • Cover pan, if desired, to help cheese melt and warm crab meat through.
  • To serve: gently loosen omelet around the bottom with a spatula and, holding pan at a 45º angle, fold omelet in half or roll it onto a warm serving plate. Season to taste.
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